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Bucatini with Meyer Lemon Cream and Chives

Photo: Brian Kennedy; Styling: Claire Spollen

 

Hands-on time 20 mins
Total time 20 mins
Yield

Serves 4 (serving size: 1 cup)

Meyer lemons--with their hint of orangey sweetness--make a bright and irresistible flavoring for this early spring pasta dish. For an extra-special touch, you can garnish with lemon rind strips and serve with lemon wedges, if you like.

Ingredients

  • 8 ounces uncooked bucatini or linguine pasta
  • 2 teaspoons grated Meyer lemon rind
  • 1/4 cup fresh Meyer lemon juice (about 2 lemons)
  • 1/4 cup heavy whipping cream
  • 4 ounces part-skim ricotta cheese (about 1/2 cup)
  • 1/4 cup finely chopped fresh chives
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 ounce Parmigiano-Reggiano cheese, finely grated (about 1/4 cup)

Nutrition Information

  • calories 331
  • fat 10.3 g
  • satfat 6 g
  • monofat 2.8 g
  • polyfat 0.7 g
  • protein 13 g
  • carbohydrate 46 g
  • fiber 2 g
  • cholesterol 35 mg
  • iron 2 mg
  • sodium 605 mg
  • calcium 167 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain pasta over a bowl; reserve 3/4 cup plus 2 tablespoons cooking liquid.

  2. Place 6 tablespoons cooking liquid, lemon rind, juice, cream, and ricotta in a blender; process until smooth.

  3. Heat a large skillet over medium heat. Add ricotta mixture to pan; cook 1 minute or until thoroughly heated. Add pasta, chives, salt, and pepper. Add remaining 1/2 cup cooking liquid as needed to make mixture creamy. Remove from heat; stir in grated Parmigiano-Reggiano cheese.